Crock Pot Chicken Pot Pie Recipe
If you love comfort food that feels like a warm hug on a chilly day, you are going to adore this Crock Pot Chicken Pot Pie Recipe. It brings together tender, juicy chicken and wholesome vegetables in a creamy sauce, all slow-cooked to perfection before getting topped with golden, flaky biscuits. This dish is the ultimate hands-off meal for busy days, yet it delivers an amazing blend of rich flavors and satisfying textures that will remind you of home cooking at its finest.
Ingredients You’ll Need
Gathering simple, yet flavorful ingredients is the first step toward creating this delightful Crock Pot Chicken Pot Pie Recipe. Each item plays a crucial role—from the savory cream of chicken soup that forms the rich base, to the tender chicken breasts and vibrant mixed vegetables adding heartiness and color. The biscuits on top bring that irresistible flaky finish that turns this meal into a full-on comfort classic.
- 1 ½ pounds boneless chicken breasts: Choose fresh, high-quality chicken for the best tender results after slow cooking.
- 10.5 ounce can cream of chicken soup: Creates the creamy, flavorful sauce that ties everything together.
- 1 cup milk: Adds moisture and smoothness to the sauce without overpowering the other flavors.
- ½ onion (chopped): Provides a subtle sweetness and depth when cooked slow and low.
- 16 ounce bag frozen mixed vegetables: A colorful mix of peas, carrots, and corn brightens the dish and adds texture.
- ½ cup chopped celery: Brings a slight crunch and fresh herbal notes to balance the creamy sauce.
- 1 teaspoon garlic powder: Adds warmth and gentle pungency without the intensity of fresh garlic.
- ½ teaspoon salt: Enhances all the flavors and seasons the dish just right.
- ¼ teaspoon pepper: Adds a mild kick and complexity to the overall profile.
- 16 ounce can Grands Biscuits: The crowning glory—baking into golden, buttery biscuits that soak up savory filling.
How to Make Crock Pot Chicken Pot Pie Recipe
Step 1: Prepare the Crock Pot and Chicken
Start by spraying your crock pot with non-stick spray so nothing sticks during the long cooking process. Place the boneless chicken breasts at the bottom of the pot—they’ll cook slowly to become incredibly tender, soaking up all the flavors from the ingredients you’ll add next.
Step 2: Mix the Creamy Sauce
In a bowl, whisk together the cream of chicken soup and the milk until smooth. This combination will create the rich, velvety sauce that makes this recipe unmistakably comforting and creamy.
Step 3: Add Vegetables and Seasonings
Into the sauce, stir the chopped onion, frozen mixed vegetables, celery, garlic powder, salt, and pepper. Stir everything to combine well before pouring it evenly over the chicken breasts in the crock pot.
Step 4: Slow Cook the Filling
Cover your crock pot and cook on low for 6 to 8 hours, or if you’re shorter on time, cook on high for 3 to 4 hours. This slow cooking allows the chicken to cook perfectly and the flavors to meld together deliciously.
Step 5: Shred and Mix
Once cooked, shred the chicken directly in the crock pot using two forks. Stir everything together one last time to ensure the tender chicken pieces are well coated in the creamy vegetable sauce.
Step 6: Bake the Biscuits
Follow the package instructions to bake the Grands Biscuits so they’re fresh, warm, and golden. The biscuits add the perfect flaky topping for your Crock Pot Chicken Pot Pie Recipe experience.
Step 7: Serve and Enjoy
Spoon the warm chicken pot pie filling into bowls and top with those fluffy biscuits. The contrast between creamy filling and flaky biscuit creates a bite that just feels like happiness on a plate.
How to Serve Crock Pot Chicken Pot Pie Recipe
Garnishes
To elevate the dish visually and add a pop of freshness, consider sprinkling some chopped fresh parsley or thyme on top. A little touch of green complements the creamy colors and brings a fresh aroma that makes every bite inviting.
Side Dishes
This filling and hearty meal pairs wonderfully with a crisp green salad or steamed green beans to add some lightness and crunch. A simple Caesar salad or roasted asparagus can brighten the plate and balance out the richness of the pot pie.
Creative Ways to Present
For an extra special touch, serve the Crock Pot Chicken Pot Pie Recipe in individual ramekins topped with biscuit dough before baking for personal pot pies. Alternatively, spoon it into hollowed-out bread bowls to add an element of rustic charm and fun to your meal presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover pot pie filling and biscuits separately into airtight containers. Stored in the fridge, they will keep well for up to 3 days, making for an easy, ready-to-go meal the next day.
Freezing
You can freeze the filling without the biscuits for up to 2 months. Just make sure to thaw it overnight in the refrigerator before reheating and adding fresh biscuits. This way, you’ll have homemade comfort food ready whenever you need it.
Reheating
Reheat the filling gently on the stove or microwave until warmed through, adding a splash of milk if needed to loosen the sauce. Warm freshly baked biscuits in the oven or microwave to restore their soft, flaky texture before serving together.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add extra juiciness and a richer flavor. Just keep the cooking time the same as thighs benefit from slow cooking and will shred easily.
Do I have to add frozen mixed vegetables?
Not at all. You can customize with your favorite vegetables like fresh peas, carrots, or even mushrooms. Just adjust the cooking times accordingly if using fresh instead of frozen veggies.
Can I make this recipe in an Instant Pot?
You can, though cooking times and steps will differ. Use the sauté function for initial steps and then pressure cook for about 10 minutes. Make sure to shred the chicken afterward and bake biscuits separately.
Is there a dairy-free version of this dish?
Yes! Use a dairy-free cream soup or make your own sauce with broth and a non-dairy cream substitute, plus plant-based milk. Switch to dairy-free biscuits and you’ll have a friendly version that still shines in flavor.
How do I get the biscuits to stay crispy when added on top?
For a crispier biscuit topping, bake the biscuits separately and serve them on the side or on top just before eating. Adding them while hot from the oven ensures a flaky, golden finish every time.
Final Thoughts
This Crock Pot Chicken Pot Pie Recipe isn’t just a meal—it’s a cozy embrace on a plate that’s perfect for busy days or when you crave classic comfort food. It’s easy to make, wonderfully flavorful, and a guaranteed crowd-pleaser. I can’t wait for you to try it and see how it becomes a new favorite around your dinner table!
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Crock Pot Chicken Pot Pie Recipe
- Total Time: 6 hours 10 minutes to 8 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
This Crock Pot Chicken Pot Pie recipe offers a comforting and easy way to enjoy classic pot pie flavors without the hassle of making a crust from scratch. Tender chicken breasts cook slowly with creamy soup, milk, veggies, and aromatic seasonings, creating a savory filling that’s perfectly complemented by flaky, baked biscuits served on top. Ideal for a cozy family dinner or meal prep, this recipe simplifies a traditional favorite while delivering rich, homestyle taste.
Ingredients
Chicken and Vegetables
- 1 ½ pounds boneless chicken breasts
- ½ onion, chopped
- 16 ounce bag frozen mixed vegetables (such as peas, carrots, corn, and green beans)
- ½ cup chopped celery
Soup Mixture
- 10.5 ounce can cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Biscuit Topping
- 16 ounce can Grands Biscuits
Additional
- Non-stick cooking spray
Instructions
- Prepare the Crock Pot: Spray the inside of the crock pot with non-stick cooking spray to prevent sticking. Place the boneless chicken breasts in the bottom of the crock pot in a single layer.
- Mix the Soup Base: In a medium mixing bowl, whisk together the cream of chicken soup and milk until smooth and combined. This will create the creamy base for the pot pie filling.
- Add Vegetables and Seasoning: Stir the chopped onion, frozen mixed vegetables, chopped celery, garlic powder, salt, and pepper into the soup and milk mixture until everything is evenly distributed. Pour this mixture over the chicken breasts in the crock pot.
- Cook the Filling: Cover the crock pot with its lid and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The chicken will become tender and the flavors will meld.
- Shred the Chicken: Once cooking is complete, remove the lid and shred the chicken directly in the crock pot using two forks or tongs. Stir the filling well to combine the shredded chicken with the creamy vegetable mixture.
- Bake the Biscuits: Remove the Grands biscuits from the can and bake them according to the package directions, typically at 350°F for 12-15 minutes until golden brown and flaky.
- Serve and Enjoy: Serve the warm chicken pot pie filling in bowls topped with freshly baked biscuits. Enjoy the comforting combination of creamy filling and flaky biscuit topping.
Notes
- Substitute the cream of chicken soup with a homemade white sauce or cream of mushroom soup for a different flavor.
- For a lower sodium option, use low-sodium soup and season lightly with salt.
- Feel free to add herbs such as thyme or parsley for extra flavor.
- To make this recipe gluten free, use gluten-free biscuits or serve over cooked rice instead.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Slow Cooker and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/6 of recipe with 1 biscuit)
- Calories: 420
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
Keywords: crock pot chicken pot pie, slow cooker chicken pot pie, easy chicken dinner, comfort food, chicken pot pie with biscuits
